Vegetarian Loaf from Healthy Diabetic Recipes

Vegetarian Loaf Recipe

Recipe Ingredients:

2.00 ts Peanut oil
2.00 c Shredded carrots
1.00 c Onion, finely chopped
1.00 c Celery, finely chopped
1.00 c Red bell pepper, finely chop
1.00 c Mushrooms, finely chopped
1.00 cl Garlic, minced
0.25 lb Chick-peas, canned, rinsed
-and drained
0.50 c Frozen egg substituted -
-thawed
0.33 c + 2 tsp. seasoned dried
-bread crumbs
1.00 tb Chopped fresh Italian - flat
-leaf) parsley
1.00 ds Ground cumin

Recipe Instructions:

SOURCE: Weight Watchers - Simply Light Cooking
Cookbook - copyright 1993. ISBN 0-452-26875-3
1. Preheat oven to 375~F. In 9-inch nonstick
skillet heat oil; add carrots, onions, celery,
peppers, mushrooms, and garlic and cook over
medium-high heat, stirring frequently, until peppers
are softened, about 5 minutes. Set aside and let cool
slightly.
2. Using a fork, in large mixing bowl mash
chick-peas. Add vegetable mixture, egg substitute,
bread crumbs, parsley, and cumin and stir to combine
thoroughly.
3. Spray a 9 x 5-inch nonstick loaf pan with
nonstick cooking spray and press vegetable mixture
into pan. Bake until edges of loaf come away from
sides of pan, 25 to 30 minutes. Let loaf cool in pan
for 5 minutes.
4. To serve, invert loaf onto serving platter.
EACH SERVING PROVIDES: 1/2 fat, 2 proteins, 3
vegetables, 1/2 bread.
PER SERVING: 250 calories; 11 gm protein; 5 g fat;
35 g carbohydrate; 91 mg calcium; 554 mg sodium; 1 mg
cholesterol; 8 g dietary fiber.
REDUCED CHOLESTEROL AND FAT DIET.
This is good served with french bread with
reduced-calorie margarine, cooked cauliflower florets,
mixed green salad with reduced-calorie french dressing
and coffee, tea or mineral water.

Servings: 4

“That's something I've noticed about food: whenever there's a crisis if you can get people to eating normally things get better.”

~ Madeleine L'Engle (1918--) American author.

 

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